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Brunch Menu

Souffléd Frittata
With Roasted Red Peppers, Asparagus, Caramelized
Shallots, Goat Cheese and Crispy Prosciutto, Topped
with Fresh Arugula tossed in Lemon Juice and Extra
Virgin Olive Oil


Caramelized Banana-Nut Stuffed Brioche French Toast,
Cinnamon Maple Syrup


Grilled Sliced Apple-Chicken Sausages


Heirloom Purple Potato Rostis
With Chive Crème Fraiche and Norwegian Smoked
Salmon


Zucchini and Squash Ribbon Salad with Mint, Basil,
Fresh English Peas, Sweet 100 Cherry Tomatoes and
Pine Nuts


Greek Yogurt and Fresh Fruit Parfaits with Homemade
Cashew-Date Granola,
New Zealand Honey Drizzle


Homemade Apricot-Golden Raisin-Orange Brioche Wreath,
Apricot-Kumquat Preserves


Pomegranate-Asian Pear Champagne Bilinis

Homemade Bloody Marys with Tomato-Chili-Celery Juice
Lime, Worchester Sauce, Olives